Preparation of Transparent Egg White Gel with Salt by Two‐step Heating Method

Kitabatake, Naofumi; Shimizu, Atsushi; Doi, Etsushiro

doi:10.1111/j.1365-2621.1988.tb08943.x

Cited by 27 publications

(11 citation statements)

References 8 publications

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“…The formation of such aggregates is controlled by the balance between hydrophobic interaction and electrostatic repulsion for the denaturation and aggregation of protein by heat treatments (Kitabatake et al, 1987(Kitabatake et al, , 1988Matsudomi et al, 1991).…”

Section: Resultsmentioning

confidence: 99%

Inhibiting Effects of Egg White Dry-Heated at 120 °C on Heat Aggregation and Coagulation of Egg White and Characteristics of Dry-Heated Egg White

Watanabe

Shimoyamada

1999

J. Agric. Food Chem.

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Dialyzed and freeze-dried egg white (FDEW) was dry-heated at 120 degrees C for up to 6 h. The inhibiting effects of the dry-heated egg white (DHEW) on the heat aggregation and coagulation of egg white (as 10% FDEW solution) and characteristics of the DHEW were examined. From the changes in turbidities and soluble protein contents of supernatant in various mixtures of 10% FDEW and DHEW solutions induced by heating (60 degrees C, 5 min), it was found that the inhibiting capacity increased with increases in the dry-heating time (DHT). The FDEW proteins were denatured with a mild conformational change (not secondary but tertiary structure) with the increase in DHT and aggregated partially. However, the more transparent solutions of DHEW containing soluble aggregates according to DHT were also obtained after heating. The transparency according to DHT came to be scarcely affected by the NaCl concentration and the dilution with diluents containing SDS, urea, and 2-mercaptoethanol. These findings suggest that the heat aggregations and coagulations of ovotransferrin and lysozyme in the FDEW were inhibited by their bindings with the soluble aggregates in DHEW.

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Section: Resultsmentioning

confidence: 99%

Inhibiting Effects of Egg White Dry-Heated at 120 °C on Heat Aggregation and Coagulation of Egg White and Characteristics of Dry-Heated Egg White

Watanabe

Shimoyamada

1999

J. Agric. Food Chem.

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“…Our hypothesis is that the properties of egg albumin that have the potential to be oil‐retarding, i.e. its ability to form thermally induced gels , will be enhanced in the presence of corn and oat fiber because these fibers will act as plasticizers that affect thermogelation. The water holding properties of the fibers could interfere with the creation of pores in the deep fried food to reduce water migration that occurs with the absorption of oil.…”

Section: Introductionmentioning

confidence: 99%

Reduction of fat content during frying using dried egg white and fiber solutions

Brannan

Myers

Herrick

2013

Euro J Lipid Sci & Tech

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Producers of deep-fried foods seek new methods to lower the fat content of these foods. The effectiveness of edible films of proteins and carbohydrates and the addition of prefrying dips of egg white lower fat absorption. Common additions of chemicals to films called plasticizers allow them to improve distribution when coating a substrate and improve their water vapor permeability and mechanical properties. The purpose of this study was to determine whether the addition of corn or oat fiber to an egg albumin solution will increase fat absorption inhibition that occurs in deep-fat frying compared to an egg albumin solution alone. Dipping chicken fritters in an egg white dip with no fiber present produced samples with the highest lipid reductions compared to the control. The addition of fiber to any of the dips did not produce a synergistic effect to reduce lipid absorption. The egg dip, 1%, and 2% fiber dip amounts were successful in reducing the lipid content compared to control, but not the 5% fiber dip amount. As the fiber dip concentration decreased for corn and oat fiber, lipid levels decreased. The addition of egg white, corn fiber, or oat fiber affected the color and texture of the fritters.Practical applications: Reducing the oil content of chicken fritters could provide lower fat alternatives to normal deep fried foods that still retain the desirable characteristics that full fat foods provide. If fat reduction below 35% calories from fat can be achieved, markets such as schools and healthcare that are currently restricted to these types of products could be opened.

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“…PROTEIN GELS can be generally defined as 3-dimensional networks in which aggregate-aggregate and aggregate-solvent interactions occur in an ordered manner resulting in the immobilization of large amounts of water by a small proportion of protein (Phillips et al, 1994). Many investigators have been concerned with elucidating the mechanisms of heat-induced gelation of egg white proteins and the properties of such gels (Hatta et al, 1986;Hayakawa and Nakamura, 1986;Hegg, 1982;Kato et al, 1989Kato et al, , 1990aKitabatake et al, 1987Kitabatake et al, , 1988Mine, 1996;Tani et al, 1995). Globular proteins such as ovalbumin and lysozyme in simple systems, and egg white protein in a complex system have been considered to possess good gelling properties upon heating.…”

Section: Introductionmentioning

confidence: 99%

“…Manipulating factors such as pH, ionic strength, heating condition and protein concentration mainly produced two types of heat-induced protein gels, a transparent gel or a turbid gel. A two-step heating method was applied to the transparent gel formation (Kitabatake et al, 1987(Kitabatake et al, , 1988.…”

Section: Introductionmentioning

confidence: 99%

Gelation of Egg White Proteins as Affected by Combined Heating and Freezing

Shimoyamada

Watanabe

1997

Journal of Food Science

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Combined effects of preheating (60ЊC, 0 ϳ 30 min) and freezing (Ϫ10 or Ϫ20ЊC, 20 hr) on the gelation of dried egg white induced by reheating (80ЊC, 30 min) were examined in comparison with those of refrigerating (5ЊC, 20 hr). Refrigeration consistently induced harder gels, while freezing resulted in either harder or softer gels. Results of soluble protein content, turbidity, SDS-PAGE and gel filtration indicated that the unfolded and aggregated levels of ovotransferrin, caused by the cooperative effects of preheating and freezing or refrigerating, mainly determined the characteristics of gel properties.

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Preparation of Transparent Egg White Gel with Salt by Two‐step Heating Method

Cited by 27 publications

References 8 publications

Inhibiting Effects of Egg White Dry-Heated at 120 °C on Heat Aggregation and Coagulation of Egg White and Characteristics of Dry-Heated Egg White

Inhibiting Effects of Egg White Dry-Heated at 120 °C on Heat Aggregation and Coagulation of Egg White and Characteristics of Dry-Heated Egg White

Reduction of fat content during frying using dried egg white and fiber solutions

Gelation of Egg White Proteins as Affected by Combined Heating and Freezing

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